Bern’s Carrot Cake Brownies


If you have had the pleasure of dining at Bern’s Steak House you know it is the quintessential culinary experience, unlike any other in the Tampa Bay area.   The food, dining rooms, staff, and kitchen and wine cellar exploration are all a journey worth indulging.  The final destination, which just so happens to be my favorite part, is the famous Harry Waugh Dessert Room.  The setting of redwood wine casks and live piano music, create an ambiance to remember and the dessert options are endless.   Through our JLT Cookbook, Capture the Coast, you can re-create one of their featured items, Bern’s Carrot Cake Brownies with Toasted Pecan Frosting in your very own home!   I encourage you to make the recipe, it doesn’t disappoint and we were honored to feature the recipe on page 110 of the cookbook, Capture the Coast.

Bern's Carrot Cake Brownie

Bern’s Carrot Cake Brownies with Toasted Pecan Frosting

Capture the Coast, page 110

Ingredients:

Brownies

1-½ cups all-purpose flour

1-teaspoon cinnamon

½ teaspoon nutmeg

½ cup (1 stick) unsalted butter, softened

1¼ cups sugar

Dash of Salt

2 eggs

5 tablespoons buttermilk

1-teaspoon vanilla extract

¼ teaspoon peach schnapps

¼ cup pecans, toasted and finely chopped

3 carrots, peeled and shredded (about 1¾ cups)

Toasted Pecan Frosting

½ cup (1 stick) unsalted butter, softened

12 ounces cream cheese, softened

¾ cup confectioners’ sugar

¼ cup pecans, toasted

Preparation:

Brownies

1.       Sift the flour, cinnamon, nutmeg, and salt together.

2.       Beat the butter and sugar at low speed in the bowl of a stand mixer fitted with the paddle attachment until smooth.

3.       Beat at medium speed until light and fluffy.

4.       Add the eggs, buttermilk, vanilla and schnapps a small amount at a time, beating well after each addition and stopping to scrape down the side of the bowl occasionally.

5.       Add the flour mixture and mix well.

6.       Scrape down the side of the bowl.

7.       Stir in the pecans and carrots.

8.       Spoon into a buttered 9×13-nch baking pan.

9.       Bake at 350 degrees for 20 to 30 minutes or until the edges pull from the side of the pan.

10.   Remove from the oven to cool.

Toasted Pecan Frosting

1.   Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until soft and creamy.

2.   Add the cream cheese and beat until smooth. Beat in the confectioners’ sugar.

3.   Fold in the pecans with a spatula.

4.   Spread over the cool brownies.

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